Mexican-themed Polenta Bowl

This started as a hodge-podge of whatever I could find when I was famished after a long run.  I loved it so much that I’m definitely going to be repeating this recipe.

1/4 polenta log, cubed
1/2 cup black beans
spinach
red onion
1 chopped tomato
a few jarred jalapenos
olive oil
season with: salt, pepper, cumin, chili powder

fresh grated Parmesan cheese
avocado

Throw everything in an oiled skillet and saute until spinach is wilted and polenta is slightly crispy on the outside.  Top with parm and mashed avocado.